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Chapitre d'ouvrage

The Recent Development of a Sweet-Tasting Brazzein and its Potential Industrial Applications

Abstract : Brazzein is a small heat- and pH-stable sweet-tasting protein isolated from the West African plant, Pentadiplandra brazzeana. Brazzein combines a highly sweet potency, a long history of human consumption, and a remarkable stability, giving it great potential as a natural sweetener. Due to the difficulties of obtaining brazzein from its natural source, several efforts have been made to express brazzein using various heterologous expression systems. This chapter describes the biochemical, structural, sensory, and physiological properties of brazzein. We will summarize the current knowledge of the structure-activity relationship of brazzein. The biotechnological production of brazzein using various expression systems will also be reviewed. Furthermore, the emerging application of brazzein in the food industry to replace traditional sugars by acting as a natural, good, low-calorie sweetener will be discussed.
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Chapitre d'ouvrage
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https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01490959
Contributeur : Csga - Université de Bourgogne <>
Soumis le : jeudi 16 mars 2017 - 11:04:06
Dernière modification le : mardi 18 août 2020 - 09:28:10

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  • HAL Id : hal-01490959, version 1

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Fabrice Neiers, Naumer Christian, Krohn Michael, Loïc Briand. The Recent Development of a Sweet-Tasting Brazzein and its Potential Industrial Applications. Sweeteners, Springer, pp.1-20, 2016, 978-3-319-26478-3. ⟨hal-01490959⟩

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